Miso Glazed Carrots
These Miso Glazed Carrots are sweet, buttery, and just a little salty in the best way. I love how the miso brings out the natural sweetness of the roasted carrots, while the sesame seeds add a nice finishing touch. It's such an easy way to make carrots more exciting.
Servings: 4 servings
Calories: 182kcal
Ingredients
Roasted Miso Butter Glazed Carrots
- 2 bunches dutch carrots trimmed and peeled
- 1 ½ tbsp olive oil
- sea salt to taste
- 1 ½ tsp miso paste
- 2 tbsp unsalted butter softened
- ½ tbsp honey
Garnish
- 1 tsp sesame seeds
- 1 tbsp cilantro finely chopped
Instructions
- Preheat oven to 400°F.
- Mix the softened butter and miso paste together in a small bowl.
- Clean, peel, and trim the carrots as necessary.
- Rub the olive oil and salt into the carrots, place them on a baking sheet or in a shallow baking dish, then roast for 10 minutes.
- Remove from the oven and pour on the honey and half of the miso butter. Toss gently before placing them back in the oven for another 8 - 10 minutes.
- Once cooked, toss the carrots in the remaining miso butter. Transfer them to a serving platter and add garnish with sesame seeds and cilantro.
Notes
- Use similar-sized carrots. Choose Dutch carrots that are roughly the same thickness so they roast evenly. If some are larger, slice them in half lengthwise.
- Don't overcrowd the pan. Arrange the carrots in a single layer with a little space between them. This helps them caramelize instead of steam.
- Start with olive oil. Roast the carrots with olive oil and salt for the first 10 minutes before adding the glaze. This helps them soften without burning the honey.
- Choose white miso. I recommend white miso for its mild, slightly sweet flavor. If you're using red miso, start with a smaller amount since it's saltier.
- Soften the butter first. Room-temperature butter mixes much more easily with miso paste, giving you a smooth glaze that coats the carrots evenly.
- Save half the miso butter. Add only half the miso butter during roasting, then toss the cooked carrots with the rest. This gives them a rich, buttery finish.
- Watch the roasting time. Dutch carrots cook quickly, so check them after 8 minutes of the second roast. They should be fork-tender with lightly caramelized edges.
- Go easy on the salt. Miso paste is naturally salty, so start with a small pinch of sea salt. You can always add more after roasting.
- Garnish just before serving. Add sesame seeds and fresh cilantro right before bringing the carrots to the table. This keeps the herbs fresh and the sesame seeds crunchy.
- Prep ahead. Peel and trim the carrots and mix the miso butter up to a day in advance. Keep them refrigerated separately until you're ready to roast.
- Reheat in the oven. Warm leftover carrots at 400°F until heated through to help maintain their texture. Microwaving works too, but the carrots will be softer.
Nutrition
Calories: 182kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 202mg | Potassium: 544mg | Fiber: 5g | Sugar: 10g | Vitamin A: 28578IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg